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INGREDIENTS


Besan Cheela Potli

Servings - 2- 3

INGREDIENTS
Oil - 30 millilitres
Onions - 100 grams
Green beans - 60 grams
Bell peppers - 210 grams
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Paneer - 180 grams
Gram flour - 250 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Carom seeds - 1/4 teaspoon
Curd - 2 tablespoons
Water - 300 millilitres
Spring onion leaves - to tie potlis

PREPARATION

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1. Heat 30 millilitres oil in a skillet, add 100 grams onions and fry till translucent or until it turns golden brown in color.
2. Then, add 60 grams green beans, 210 grams bell peppers and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1 teaspoon salt, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon red chili and mix it well.
5. Now, add 180 grams paneer and mix it well.
6. Remove it from heat and Keep aside.
7. In a mixing bowl, add 250 grams gram flour, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1/4 teaspoon carom seeds, 2 tablespoons curd and mix it well with help of whisk.
8. Now, add 300 millilitres water and make a smooth paste.
9. Heat some oil in a pan, add the prepared paste on it evenly.
10. Cook on moderate heat for 2 - 3 minutes and then flip it gently.
11. Cook for another 2 - 3 minutes and flip it again.
12. Take a cheela and
13. Place some prepared paneer mixture on it.
14. Fold the edges of it from each side like potli. (See Video)
15. Tie the potli with the help of spring onion. (Use the green part)
16. Close and secure with a wooden toothpick as shown in the video.
17. Place it on serving dish.
18. Serve hot.

Chicken Potli

Servings - 2 - 3

INGREDIENTS
Ghee - 30 grams
Onions - 100 grams
Bell Pepper - 400 grams
Green chili - 1 tablespoon
Salt - 1 1/2 teaspoons
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Red chili - 1 teaspoon
Chilli flakes - 1 teaspoon
Spring onions - 2 tablespoons
Chicken keema - 480 grams
All purpose flour - 250 grams
Salt - 1 teaspoon
Carom seeds - 1 teaspoon
Water - 150 milliliters
Oil - for frying